Fire up your tastebuds with this PJ stall’s Guizhou noodles

PETALING JAYA, Oct 29 — Tired of eating the same old thing day in and day out? Once in a while, it’s nice to spice things up with something different like Guizhou cuisine.

Hidden in the quiet neighbourhood of PJ’s Section 17, this one-year-plus-old stall known as Guizhou Flavour serves up bowls of good, satisfying spicy noodles from the south-western province of China. We guarantee you’ll leave here happy and full.

The no-frills stall is managed by Sabahan Chris Meng and his China-born wife DL Wang who is the Guizhou link.

The couple met when Chris worked in Singapore as a chef. The noodles cooked at this stall is typical of what’s served at Wang’s home.

Chris tells us that Guizhou natives prefer eating the slippery milky white rice noodles which is served here. Moreover the noodles have got a slight springy texture that holds up well in soupy broths.

If your tastebuds are less adventurous, they also offer locally made kuey teow or yellow mee for your noodle choice.

The stall’s menu is compact since the couple do everything themselves without any workers. The must-order here is their pork ribs noodles (RM6.30 for small, RM6.80 for large).

The ribs are braised in a fragrant soy sauce till the meat is soft and tender. It’s paired with the smooth rice noodles, shredded cucumber and toasted peanuts.

Giving it an extra boost of flavour is a generous dollop of their fragrant spicy chilli flakes sauce. It’s made by Wang using her own secret concoction of chillies and Szechuan peppercorns imported from her hometown.

Chris tells us that traditionally in Guizhou, this dish uses hong siu ngau yoke or red braised beef ribs where the meat is braised with soy sauce, sugar and spices.

However, as beef is not a popular choice for local diners especially for those who are Buddhists, he has tweaked it to be made with pork ribs.

Even the peanuts is a variation since the original recipe uses stewed yellow beans. “Not many people can accept it so I’ve replaced it with peanuts that people are more familiar with,” he said.

It’s also good to note that if you’re new to this stall, do state your spice level preference. They tend to keep it not overly spicy for the general public. Should your chilli tolerance be higher, just ask them to up the spiciness.

Another dish served here is their spicy chicken noodles (RM5.50 for small, RM6 for large). Chris will pan fry the chicken pieces with chillies and chopped garlic till it’s fragrant. This will be added to the noodles.

Both types of noodles are served with a bowl of clear chicken broth. Chris tells us they make this soup from boiling chicken bones, yam bean and ikan bilis. It’s also the base for their ma lat noodles and used to serve their jiao zi.

For a fiery taste, try their latest menu offering. Introduced about two months ago, this fiery-looking ma lat soup noodles (RM6.50) is served with beancurd, pork, poached egg, peanuts and your choice of noodles.

As you drink the broth, you will notice it’s a little different from the atypical ma lat soup since it’s got tangy undertones. Chris tells us that his wife gave this traditional soup from her hometown a slight twist with the addition of Korean kimchi.

The fermented cabbage gives it a nice tangy kick, making it even more appetising. The idea to add this unusual ingredient arose when she tasted something similar in Singapore.

Following a suggestion from one of their customers, they also offer jiao zi. You can order an extra bowl of dumplings boiled with soup (RM7) or served pan fried (RM8), if you prefer toasted edges.

It’s a good move as these dumplings bulk up your meal. Even though these dumplings are not made by them but another China native, they’re excellent with their juicy minced pork filling. They also offer the jiao zi as an add-on to your bowl of noodles.

Guizhou Flavour Stall
Restoran How Yekee
No. 620, Jalan 17/10
Section 17, Petaling Jaya
Open: 7am to 3pm
Closed every second Friday of the month

from Malay Mail Online | Eat/Drink http://ift.tt/2gKppMW
Source: The Malay Mail